pumpkin pie brownies
I am intermittently pinching myself and typing because I am sitting in my brand new home office writing this post. It has been such a (long long long) exciting process, I can’t believe it is finally coming to a close. I am now down to choosing drawer pulls and deciding where I am going to put my various clipboards. To my left is my super awesome Marshalls score; a set of tin bins, which Lila helped me fill with all the 9,000 magazines I subscribe to and still haven’t found the time to read. Also to my left is a pretty sweet Stilleto finish hammer and a rechargeable DeWalt drill. I wonder how long I’ll let them sit there. To my right is what I imagine to some day be a super organized family mail, phone, and message center. Let’s just say, it’s not looking so organized right now. Then there’s another super-awesome Marshall’s score, a great big cork board, which I painted the frame of, but it is just, like leaning up against the wall for now. Hmm, I wonder when I will get to that? Honestly, I don’t care and I am smiling like an idiot because I am sitting in my brand new home office!
Other exciting news is these freakin’ browies! Holla! I know right, you’re thinking Katie, why are you going on and on about the finish hammer, when there are these gorgeous BROWNIES looking at me? Enough about the Marshalls scores and more about the BROWNIES!!!
So ok. I’m with you. I have been obsessing about these brownies for months! Almost as long as I have been waiting to be sitting at this desk. Since July in fact. I have been waiting for the moment to share them. When I found out I was going to have the opportunity to do a guest post on the Healthy Aperture Blog I was like, ooh! The Brownies! I’ll do the brownies! So obviously, one look at these puppies, and you know they’re not regular brownies. These are PUMPKIN PIE BROWNIES. They are made with brownie on the bottom, pumpkin pie filling on the top, and then the two do a swirly dance and bake together. Magic. That’s all you need to know. And because I love pumpkin sweet treats so much, make sure you check out these amazing One Bowl Gluten Free Chocolate Chip Muffins by Beaming Baker!
This recipe also appears on The Healthy Aperture Blog. Be sure to head over there for a visit to find lots of healthy beautiful recipes. And be sure to leave a comment here if you have any tips on how to organize the phone area. I’m all ears.
Print
pumpkin pie brownies
- Prep Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 brownies 1x
- Cuisine: American
Description
Healthy Chocolate Brownies with Pumpkin Pie Swirl.
Ingredients
- 4 ounces Neufchatel cheese (reduced fat cream cheese)
- ¾ cup sugar, divider
- 3 eggs, divided
- 1 can pure pumpkin puree, divided
- 3 teaspoons vanilla extract, divided
- 1 teaspoon pumpkin pie spice
- 1 ¼ cup whole wheat flour or white whole-wheat
- ¼ cup cocoa powder, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda, sifted
- ¼ teaspoon salt
- ½ cup canola oil
- 2 ounces bittersweet chocolate chips or chopped bittersweet chocolate, melted and cooled slightly (see tip)
- ½ cup non-fat buttermilk
Instructions
- Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
- Beat Neufchatel and ¼ cup sugar in a large bowl with electric mixer on medium speed until completely smooth. Add 1 egg and beat until smooth. Add ¾ cup pumpkin, 1 teaspoon vanilla, and pumpkin pie spice and beat until smooth. Set aside.
- Whisk flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat the remaining ½ cup sugar, 2 eggs, the remaining pumpkin puree, 2 teaspoons vanilla, oil and chocolate in a large bowl until completely smooth. Add flour mixture, and beat until smooth. Add buttermilk and beat until completely combined.
- Spread chocolate brownie mixture out in the pan. Top with the pumpkin cream cheese layer. Drag a clean knife through the layers to swirl.
- Bake until the brownie is set and the edges are lightly puffed, 30-32 minutes. Let cool completely before cutting into bars.
Notes
48 mg Cholesterol, 13 g Added Sugar
Tip* to melt chocolate: place chocolate in a small microwave-safe container. Microwave in 30 second bursts, stirring between each round, until mostly melted. Let sit, stirring often until completely melted. To melt without a microwave see here.
Nutrition
- Serving Size: 2 bars
- Calories: 240
- Sugar: 16 g
- Sodium: 290 mg
- Fat: 13 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 6 g
Can your new office be in my house so I can eat your brownies all day long? These look awesome lady!! And congrats!!
Lol! I had to put them in the basement fridge to keep them out of sight out of mind! They were calling my name:)
Oh my sweet Lord….this sounds SO good!! Pumpkin-flavored things are my favorite, I always look forward to this time of year just so I can eat all the pumpkin treats I can find. Definitely making these!
Thanks Eva. Pumpkin does seem to strike a chord doesn’t it. The shorter days don’t seem so bad when we get to eat Pumpkin!
These look amazing!! Everything I love in a dessert all mixed into one. Perfection!
Thanks Alyssa. Yes it’s a great time of year to be cooking.
Hi Katie. I found your blog through Pinch of Yum. I love it! I can’t believe I could talk to Eating Well contributor.:) They are real people.:) Just decided to say “hi’.:)
Thanks so much for your comment and I am completely flattered! So glad you came by and said hello:)
Oh my god. Pumpkin pie brownies is my favorite and makes one run at the mouth. Halloween is coming. Pumpkin pie brownies is the perfect food.
Thanks so much Nancy!
Hi, Katie
I just want to make some pumpkin pies and I come here. I have to say your pies seems delicious and the recipe is what I need. And I will make it for my kids. Anyway, thanks.
Have been making lots of stuff with fresh baked pumpkin this week–what is the total amount of pumpkin puree needed for this recipe? Thank you!
Oh, good catch. I didn’t specify a can size. I used a 15 ounce can. So sub in 2 cups fresh. Enjoy your pumpkin week.